Records of Agricultural and Food Chemistry

Carcinogenic polycyclic aromatic hydrocarbons (PAHs) that threaten human health are found in smoked products. Mugla has higher production potential regarding both sea bream and sea bass, and trout culture. This study investigated PAHs and other aromatic compounds in natural and cultured abalone fishes smoked with various wood fires. In sensory analyses, trout smoked with olive wood sawdust was the most popular, with a rate of 60.1%, while oak was the second most popular, with a rate of 46.6%. According to the results obtained from chemical analyses, benzo[α]pyrene, known as polycyclic aromatic hydrocarbon, was found to be at a trace level (≤0.005 µg/kg) in the skin parts, while 13-(1-naphthyl)-13H-dibenzo[a,i]fluorene was found in the skin of fish smoked with pinar (Quercus aucheri) wood in an amount of 3 µg/kg. The same compound was detected at a trace level in the fleshy part, including the skin. When evaluated in terms of aromatic compounds other than PAHs, nicotinamide ranged between 15.57 - 52.84 µg/kg, syringol ranged between 2.77 - 39.46 µg/kg, 2-phenoxy ethanol ranged between 8.11 - 37.72 µg/kg in fish smoked with olive wood, while it was not detected in fish smoked with pinar wood. Considering the amounts of PAH compounds determined, the results are appropriate according to the Turkish Food Codex, and it is revealed that there is no risk for the consumer in terms of health and a new smoked fish product can be obtained with olive wood sawdust, which is expected to be consumed with high appreciation.

This review examines the differences physical and nutritional properties of sturgeon and salmon caviar. When examining their physical characteristics, sturgeon caviars are characterized as smaller and blackish color roes, while salmon caviars are characterized as larger and reddish-hued roes. There is no similarity between salmon caviar and sturgeon caviar in terms of both color and size. Considering the nutritional value, salmon roe has higher protein composition than sturgeon roe. Although sturgeon caviar has a higher total lipid composition, salmon caviar has higher omega-3 polyunsaturated fatty acids (PUFAs) like EPA and DHA. Salmon caviar which is a caviar substitute, has a more favorable profile in terms of nutrition. Additionally, it appears as a cheaper alternative for caviar consumption.

Worldwide, seafood accounts for nearly 20% of annual animal protein consumption, and its production is critical to ensure global food and nutrition security. The increase in seafood demand has resulted in overfishing and caused a decrease in aquatic species. Aquaculture or fish farming, includes breeding, growing, and harvesting fish and aquatic products in a controlled environment; It is the first solution to overfishing. To supply sufficient seafood for the growing demand, the alternative seafood industry provides promising opportunities. Cell-based seafood refers to seafood that is produced using cell and tissue culture without slaughtering the animal. This method, called cellular agriculture, has been adopted from regenerative medicine that uses advanced isolation and cultivation techniques of tissue culture. To serve as a credible alternative to traditional seafood, cellular seafood should be efficiently produced and should mimic seafood in all its physical sensations, such as visual appearance, smell, texture and of course, taste. The efficient culture of cells used for production of cellular seafood primarily depends on stem cells, cell culture conditions including incubation temperature and medium composition. Many of these variables should be known and optimized for each species. Overall, this review underscores the importance of further research in cell culture to advance the field of cultured seafood and promote sustainable seafood production.

The GC-FID and GC-MS analysis of the essential oil of areal parts of Salvia plebeia, led to identification of 32 compounds constituting 93.8 % of the essential oil (EO). EO of this plant was dominated by sesquiterpenoids (49.4%) with major presence of β-caryophyllene, furanogermenone, germacrone and 14-hydroxy-α-humulene. Antioxidant activity determined by DPPH and super oxide radical scavenging, metal chelating and reducing power assay, though the EO showed lower activity than the standard antioxidants but possessed significant reducing power. The in vitro antifungal activity of EO against phytopathogens was determined by poisoned food method. EO showed strong inhibitory effect on the mycelial growth against all phytopathogens with an IC50 values ranging from 180.5 to 372.9 µg/mL and MIC ranging from 1500 to 3000 µg/mL. Among the test fungi, three fungi, viz., Helminthosporium maydis, Curvularia lunata and Albugo candida were highly susceptible for the oil in spore germination assay with their IC50 value 246.9, 263.8 and 316.8 µg/mL, respectively.